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Mozzarella Mushrooms

Rated as 3.36 out of 5 Stars

"My mom says it tastes like mushroom stuffing, a real comfort food for her. The Italian dressing gives it great flavor, the breadcrumbs add texture, and the melted mozzarella completes the yummy dish."
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Ingredients

50 m servings 364 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Dip each slice of mushroom in the salad dressing, then into the bread crumbs. Layer the coated mushroom slices into a 2 quart casserole dish. Pour in any remaining dressing (or even more if you like), and sprinkle with any remaining breadcrumbs. Sprinkle the shredded mozzarella cheese over the top.
  3. Bake, uncovered, for 20 to 25 minutes in the preheated oven, or until the cheese is melted and bubbly.

Nutrition Facts


Per Serving: 364 calories; 19.2 g fat; 28.4 g carbohydrates; 21.4 g protein; 36 mg cholesterol; 1273 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Sounds like a great recipe since i loove mushrooms, but after reading the comments im not sure i want to make it. Maybe use cream of shroom soup and make it more of a casserole.

Most helpful critical review

I thought this recipe would be great since I LOVE mushrooms and Italian spices, but I really didn't care for the finished product. The spices in the dressing completely took over and I didn't e...

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I thought this recipe would be great since I LOVE mushrooms and Italian spices, but I really didn't care for the finished product. The spices in the dressing completely took over and I didn't e...

Although I have not made this exact recipe, I make something like it myself. I gave this recipe 3 stars because I have also used the italian dressing and also find that it over powers. I use por...

Sounds like a great recipe since i loove mushrooms, but after reading the comments im not sure i want to make it. Maybe use cream of shroom soup and make it more of a casserole.

A little too tangy for my taste w/the dressing. I think next time, I won't use very much. Otherwise, great flavor & good for a side dish.

I only used olive oil for this dish and it was healthy and delicious.

I made this for our Ladies Bible Study Group . I used whole fresh mushrooms, cut back on the amount of salad dressing, dipped the mushroom in melted garlic butter instead. So much easier than ...

I didn't care for this recipe.

I quartered 2 kinds of mushrooms and marinated overnight in red wine then followed the rest of the recipe. Very tasty, my friends loved them, I had no leftovers!!